Double Layer Cream Cheese Pumpkin Pie

Double Layer Cream Cheese Pumpkin Pie is a great make-ahead dessert for Thanksgiving or any fall gathering. It sets up beautifully in the fridge with no need for fussy crust work or water baths. Whether you serve it with whipped cream or keep it simple, this pie delivers all the cozy vibes with a little extra polish.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 8 Servings

Calories: 390 kcal per serving

Ingredients

8 ounces - cream cheese
1 tbsp - sugar
1 cup - milk
8 ounces - whipped topping
1 - graham cracker crust
15 ounces - pumpkin puree
6 ¾ ounces - vanilla instant pudding
1 ¾ teaspoons - pumpkin pie spice

Instructions

Add cream cheese, sugar and 1 Tablespoon of milk to a medium bowl and beat until combined.
Fold in half of the thawed whipped topping.
Spread cream cheese mixture into graham cracker crust.
In another medium bowl, combine pumpkin, pudding mixes, 1 cup milk and pumpkin pie spice; Beat until fully combined.
Spread pumpkin mixture on top of cream cheese mixture.
Refrigerate for 4 hours.
Top with remaining whipped topping.

Nutrition